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Saturday, December 6, 2014

Pulut Tai Tai with Homemade Kaya

I've not seen or eaten Pulut Tai Tai (Blue Glutinous Rice Cake) as it is uncommonly available here. It is a popular Nyonya snack which is served with some kaya spread (coconut egg jam). While searching for a good pulut to try on, I discover another awesome recipe.....kaya making in 10mins! Result is a simple and elegant snack with minimal effort in preparation ^0^

As you can see that certain section of the rice is not pressed compact enough :P I not have a proper heavy weight to press down the cake for several hours. I just make use of my heavy stone pounder to let it sit on top of the cake for one hour only thus the unevenness.

Soaked 'white' & 'blue' glutinous rice

steamed & mixed both parts together

Press the mixture firmly into pan. I do not have a “penekan kek” (kek lapis legit press), my fondant smoother comes into handy instead! ^0^

In a saucepan, place 100 water and bunga telling in it and bring to boil. Turn down heat and simmer slightly with lid on for 3-5 min. Turn off heat and steep for 15 mins. Cool down before use.

Rinse glutinous rice to remove excess starch until water is reasonably clear.

Divide the rice into 3 parts. Place 2 parts in a bowl and add water until the grains are completely submerge. Place the remaining part of rice in a separate bowl and add bunga telling juice over. Top with some more water if necessary.

Leave both bowls of soaked glutinous rice to sit for at least 6 hours, preferably overnight.

On the following, drain the glutinous rice that had soaked overnight. Place it on two separate plates for steaming. Shred pandan leaves and stuff them between the rice grains.

Combine coconut milk and salt evenly. Divide into 3 parts.

Drizzle 2 parts into the white glutinous rice and 1 part into the blue glutinous rice. Stir thoroughly.

Place the plates into a preheated steamer and steam on high heat for 20 mins.

Line the pan with banana leaf. When the pulut is done steaming, combine the two parts into the pan. Spread out evenly and press down firmly with the back of a sturdy metal spoon. Cover the surface with another banana leaf and place a heavy weight over for at least one hour or more to compact it, at the same time to cool down it. Slice and serve with homemade kaya.

Peng's Kitchen

Welcome to Peng's Kitchen! I'm not a professional baker/chef. Just a simple Stay-at-Home-Mum enjoying baking & cooking for my 2 children and hubby. All recipes are tried and tested in my little kitchen. If you have any comments, do feel free to drop me an email at veronicachia@hotmail.com